Don't look if you are hungry....

At least it is still BBQ meat... and Bread and soem salad, except is is pack all in one..

6 pice nuggets n 1 McSpicy..

Agumon wrote:

6 pice nuggets n 1 McSpicy..

got no happy meal?

Looks great, DGMan!

i am feeling so hunggggggggggrrrrrrrrrrrryyyyyyyyyyyyyyy!!!!!!!!!!!!!!!

I hate DGMAN!!!!

mervyntan wrote:

Agumon wrote:

6 pice nuggets n 1 McSpicy..

got no happy meal?

no man ..... wasnt happy tht time..
so LATER i had to go HAPPY HOUR.. buy some HAPPINESS n drown my sorrows till 2 am...

siaw8 wrote:

i am feeling so hunggggggggggrrrrrrrrrrrryyyyyyyyyyyyyyy!!!!!!!!!!!!!!!

I hate DGMAN!!!!

its not that you have not been invited to food testing before....

DGman

I also want to be invited for tasting leh...

as promised...this is the new years' eve dinner and the specialty is crackling roast pork cooked naturally.

to start off on the right track i had to go to the butcher and find a piece of pork belly that was over 2 inches thick. most of them do not sell these or they will reserve them for restaurant use.

we have to prepare the brine consisting of 5 quart of water combine with about 1 and 1/2 cup of koshler salt and a couple of teasppon of regular table salt and sugar, some cloves, a cinnamon stick, then let it cool and add in the pork (gently rinsed with boiling water) to be brined for at least 18 hours. leave it in the fridge to be infused with the brine. brining will create water retention apart from the natural taste and make the meat more succulent and tender.

defrost for an hour and then leave it in a "windy" spot to air dry. under a fan is fine but make sure the sides are protected from drying out.



you need to set this on the lowest tray and cook at low heat for more than 2 hours....



finally get it nearer to the grill bar and whack it on high heat for a few minutes for the crackling effect...



the inside stays tender and succulent...all the fat is gone because of the low heat cooking and its not tough and sticky like the CSSY version cooked in high heat.



2 kg of pork belly gone in record time....with a home made apple sauce for the sweet and fruity combination.

DGman

I am hungry looking at the pics.... drool drool drool... I want pork for dinner tonight..

This one went "out of stock" faster than the kajiki shafts?

damn, now i need some roast pork for lunch!

jason...one day i will cook and bring to office and you can do FR....haha

DGman wrote:

jason...one day i will cook and bring to office and you can do FR....haha

Boss, you bring to my office on Monday and I'll do a FR for you kau kau. With photos, videos etc

looks like its time to try the beer brine combination.....

wonder if amstel, pure blond or heineken will work better....

DGman wrote:

looks like its time to try the beer brine combination.....

wonder if amstel, pure blond or heineken will work better....

Try 3 variants We'll come down and do the taste test

my guess is pure blond, but a taste test would be required
i'd go with erdinger light or little creature pale ale.. try those

Boss,

If u decide to quit being a club fitter and become a chef... let me know... i will be ur most ardent fan.. i promise...

Btw, my steak was a super failure yesterday!!! sigh.. really no talent man!!

adding beer will make the meat more succulent and tender for sure. the presence of carbonate or fizziness is why pork can be cooked with coke or 7 up. try that for stew pork for the best effect.

oh S8, your slice of meat is too thin...for wagyu beef grade 4, you can use meat cut to 3/4 or 1 inch (not too thin). for grade 8 or 9, make sure its 1/2 to 3/4 inch (not too thick).

looks like i have to visit Basiliico tomorrow to learn more about reverse engineering...haha

DGman

Eric,
you are the Man ! Looks like another winner with the roast pork.. yummy ! Me took the easy way out and bought pork knuckles from cold storage nearby for new year eve dinner. Will definitely try your recipe soon.

omg i want that !

DGman wrote:

as promised...this is the new years' eve dinner and the specialty is crackling roast pork cooked naturally.

to start off on the right track i had to go to the butcher and find a piece of pork belly that was over 2 inches thick. most of them do not sell these or they will reserve them for restaurant use.

we have to prepare the brine consisting of 5 quart of water combine with about 1 and 1/2 cup of koshler salt and a couple of teasppon of regular table salt and sugar, some cloves, a cinnamon stick, then let it cool and add in the pork (gently rinsed with boiling water) to be brined for at least 18 hours. leave it in the fridge to be infused with the brine. brining will create water retention apart from the natural taste and make the meat more succulent and tender.

defrost for an hour and then leave it in a "windy" spot to air dry. under a fan is fine but make sure the sides are protected from drying out.



you need to set this on the lowest tray and cook at low heat for more than 2 hours....



finally get it nearer to the grill bar and whack it on high heat for a few minutes for the crackling effect...



the inside stays tender and succulent...all the fat is gone because of the low heat cooking and its not tough and sticky like the CSSY version cooked in high heat.



2 kg of pork belly gone in record time....with a home made apple sauce for the sweet and fruity combination.

DGman

Btw, can teach me how to cook this? it looks really god damn delicious loh.. slurp slurp.

he can teach, but u no talent to learn also no point...

went missing for a month and DGMan came up with fitter-cum-chef mode... geez.... do i have to be in the forum 24x7 just to keep myself up to date.............

Guys.... stop bringing food to the den... bring raw meats instead.

MT... i have to admit... when it comes to cooking... i really have no talent... but i do have some potential in eating:) as evidence from my size:)